Huber’s Summer Fruit Cake with Polynesian Sauce

Using fresh PEACHES and BERRIES, This is the simplest of cakes. A new twist to an old idea, this is not your grandmother’s winter fruit cake. We were looking for the perfect summer recipe to use all the fresh fruits available on the farm and here it is! Top with Polynesian Sauce for that extra Wow!

A new recipe introduced to the employees of Huber’s this summer; it has become a farm favorite!

Polynesian Sauce:

1 15oz can cream of coconut (the type used for pina coladas)
3 6 oz containers of vanilla yogurt (low fat works the same as regular)

Instructions:

Preheat oven to 350° F. Butter and flour a 10 inch spring form pan with a removable bottom. Shake out any excess flour. Make Polynesian sauce by combining the two ingredients and mixing well. Refrigerate until ready to serve the cake. With an electric mixer, cream the ½ cup butter and sugar in a large bowl until light and fluffy, about 10 minutes on medium speed. Add the vanilla and beat for 1 minute. Add the eggs, one at a time, beating to fully incorporate each one. Add the 1 ½ cups flour and the baking soda and very gently mix. Gently fold the sliced peaches and 3 cups of the mixed berries into the batter. Pout into the prepared pan (the batter will be thick). Place pan on a cookie sheet and bake for 50 to 60 minutes or until a toothpick set in the center comes out clean. Let cool in pan until room temperature, and then remove the sides of the pan. If the cake sticks, simply rim a knife around the edges to loosen the cake. Garnish cake with remainder of mixed berries when cooled or before serving.

To serve cake, place a slice on serving plate, garnish with berries, and drizzle Polynesian sauce over top.